Ingredients. - Two pounds of buttock steak. Two onions. One small carrot. One-half a turnip. Pepper and salt. Three-quarters of a pound of flour. One-quarter of a pound of suet. One teaspoonful of baking-powder.

Time required, two hours.

To make Sea Pie :

1. Cut two pounds of steak into thin slices on a board, with a sharp knife.

2. Peel two onions, and slice them as thin as possible.

3. Take a small carrot and half a turnip, wash them, scrape the carrot clean with a knife, peel the turnip, and cut them in thin slices.

4. Season the slices of meat with pepper and salt to taste.

5. Put the slices of meat in layers in a two-quart saucepan, sprinkling a little of the sliced vegetables on each layer of the meat.

6. Pour in enough cold water just to cover the meat.

7. Put the saucepan on the fire, just bring it to the boil, and then move it to the side of the fire to simmer.

N. B. - During this time make the crust.

8. Take a quarter of a pound of suet, put it on a board, cut away all the skin, and chop it up as fine as possible.

9. Sprinkle a little flour over the suet, to prevent it sticking to the board or knife.

10. Put three-quarters of a pound of flour into a basin, and mix into it half a salt-spoonful of salt and one tea-spoonful of baking-powder.

11. Now put in the chopped suet, and rub it well into the flour with your hands.

12. Add enough cold water to mix it into a stiff paste.

13. Flour a board and turn the paste out on it.

14. Take a rolling-pin, flour it, and roll out the paste to the size of the saucepan.

15. This quantity of paste will roll out to the size of a two-quart saucepan, so that, if a smaller saucepan is used, less paste will be required.

16. Put this paste over the meat in the saucepan, and let it simmer gently for one hour and a half.

N. B. - The lid should be on the saucepan.

17. "Watch it, and be careful to pass a knife round the sides of the saucepan, or the paste will stick.

N. B. - Sailors add sliced potatoes to the pie when they can get them.

18. For serving, carefully remove the crust, turn the meat, vegetables, and gravy on to a hot dish, and place the crust over it.